Camp Latona
Latona Beach Gambier Island, BC · Food Service Establishment 1
Inspection summary
Camp Latona has been inspected 6 times by Vancouver Coastal Health since August 20, 2015. The most recent inspection, on August 8, 2025, recorded 1 infraction.
1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 4 times across 4 separate inspections, most recently on August 8, 2025. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on August 19, 2019. For example:
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on August 24, 2017. For example:
The premises is free of pests.
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on August 24, 2017. For example:
Operation of premises is in accordance with approved floor plans and specifications.
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times on August 24, 2017. For example:
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
About this data
These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
6 inspections
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution concentration is too low.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine
5 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitation plan is not developed.
- The premises is free of pests.
- Premises is not protected from the entrance of pests.
- Conditions on premises may lead to harbouring/breeding of pests.
- Routine
2 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- There is inadequate lighting and/or ventilation on the premises.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Operation of premises is in accordance with approved floor plans and specifications.
- Routine
0 infractions